Author
Topic: Westmalle my Balle (Read 1131 times)

Surely, you brewmeisters have tried Lagunitas "Lil Sumpin Ale" which they graciously proclaim the use of Westmalle yeast. I'm in love. I could die an alcoholic now, with a clear conscience, saying "I have attained". But to practical matters, I want to steal it. Is it Wyeast 3787, High Gravity Trappist Ale yeast? Does White Labs have an equivalent? Wow, talk about head over heels! That is some good beer!

Careful with that yeast. It can be very sticky, so it tends to "climb" on you. Easy to get blow-offs. Have excess headspace in your fermenter or be ready with a blow-off tube. That yeast and 3068 are the ones that go crazy for me.

Careful with that yeast. It can be very sticky, so it tends to "climb" on you. Easy to get blow-offs. Have excess headspace in your fermenter or be ready with a blow-off tube. That yeast and 3068 are the ones that go crazy for me.

+1

WLP530 is a blower. I've used it a few times and have had blow-offs every time. Makes a great beer.

Right, the kraeusen doesn't collapse as quickly as with other yeasts, so as the CO2 is produced, it just tends to keep pushing the kraeusen upwards. It seems sticky, like it has more internal structure. If it were bread, I'd call it gluten.

It's my favorite yeast for all Trappist styles. It can perform differently under different temperature conditions. Westmalle ferments it cooler, Westvleteren ferments it warmer. Both work, but give you different profiles. My preference is like most Belgian yeasts; start it cool and let it rise on its own. If you try to constrain the temperature, the yeast tends to be unhappy.

Surely, you brewmeisters have tried Lagunitas "Lil Sumpin Ale" which they graciously proclaim the use of Westmalle yeast. I'm in love. I could die an alcoholic now, with a clear conscience, saying "I have attained". But to practical matters, I want to steal it. Is it Wyeast 3787, High Gravity Trappist Ale yeast? Does White Labs have an equivalent? Wow, talk about head over heels! That is some good beer!

This yeast is used by Westmalle, Westvleteren, and Achel. The last 2 get the yeast from Westmalle on the day before they brew. Read "Brew Like a Monk" by Stan Hieronymous to get the temperature profiles they use to produce the beers they make. As Gordon says, this is one of the ways to make this yeast really work. One of my favorites.

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